- 1½ cups Whole Wheat Flour
- 1 tsp Salt
- 1 tsp Baking Powder
- 2¼ cups Raw Sugar
- 1¼ cup Cocoa
- 4 tsp Instant Coffee Powder
- 1½ cups Chopped Hazelnuts
- 1 15 oz can Black Beans, rinsed and filled with new water
- 1 tsp Vanilla
- 1 cup of Water (eyeball it by filling up half the empty can)
Preheat the oven to 350 degrees.
Mix together the flour with the salt and baking powder. For a nice layered presentation in a jar start with half the sugar, then add half the flour mixture, all the cocoa, the coffee powder, the remaining flour, the remaining sugar, and the nuts on top. When ready to bake, dump out the jar into a mixing bowl and stir to combine all the dry ingredients.
Drain a can of black beans and rinse thoroughly until the water runs clear. Return the black beans back to the can and fill with water. Puree the beans and water. Add the puree to the dry mix along with the vanilla and extra cup of water. Stir to combine.
Pour the batter into a greased 9×13 pan. Bake for 25-30 minutes, rotating the pan around halfway through. When the brownies are finished they should be firm in the center and the edges will be slightly puffy and starting to pull away from the sides. My batch was finished at 28 minutes. It’s important not to overbake in the oven because they will keep baking once you take them out.
Let brownies cool completely then use a 2×2 in cookie cutter to cut into 24 squares.
This recipe is adapted from King Arthur Flour recipe.
Read the blog post where this recipe originally appeared: Vegan Black Bean Brownie Recipe